Baked asparagus

Ingredients for 2 servings:

• 1 kg asparagus, white
• 1 tsp sugar
• 10 g butter
• 500 g tomato(s), e.g. vine tomatoes
• 30 g butter flakes
• 50 g Parmesan, grated
• n. B. Salt
• n. B. Pfeffer
• e.g. fresh basil for decoration

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Asparagus and tomatoes topped with Parmesan cheese

Peel the asparagus and trim off about 1 cm of the woody ends. Add 1 teaspoon of sugar and 10 g of butter to boiling salted water and cook the asparagus for 6-8 minutes until al dente. Then remove and drain well. Clean the tomatoes, slice them, and season generously with salt and pepper. Layer the asparagus and tomatoes in two ovenproof dishes (or use ovenproof plates if you don’t have them). Add the butter flakes on top and sprinkle with grated Parmesan cheese. Bake the dish in a hot oven at 220°C (top/bottom heat) for 10-12 minutes (convection oven is not recommended). Shelf position: top third of the oven. If desired, pick fresh basil leaves and scatter them over the baked asparagus.